Delicious Grandma’s Buttermilk Cornbread Muffins just like you grew up eating! Serve the cornbread with a bowl of soup, with some jelly, or drizzled in honey. Only 9 ingredients and you will be ready to devour!
When you bite into this homemade cornbread, it will take you back to being a kid again. It’s sweet, tender, and baked beautifully!
Because it only uses 9 ingredients, you most likely have all of them on hand! So that means you can skip the grocery store lines.
Why You’ll Love This Recipe
- It’s quick and easy
- Tastes better than boxed cornbread
- Pure comfort food
- Goes well with soup
- Kids and adults will devour it!
- Brown Sugar
- Melted Butter
- Baking Soda
Please see the printable recipe card below to view the full directions for how to make grandma’s buttermilk cornbread.
Do I have to use brown sugar?
No, it’s not required to make the cornbread with brown sugar. You can use plain granulated sugar or a mixture of white and brown sugar. Using brown sugar gives the muffins a much more rich flavor.
You can also cut the sugar amount in half if you are trying to cut back on your sugar intake. We love it sweet, but it’s completely up to you.
What is cornbread served with?
The options are endless when it comes to serving food with these cornbread muffins. Here are some of the best ways to serve them:
- Barbecued Pork, Chicken, or Beef
- Roasted Veggies
Can you freeze cornbread muffins?
Yes, the best way is to wrap each one in plastic wrap then place it inside of a larger container. This gives them double protection from the freezer.
They will last for up to 3 months and can be thawed on the counter before serving.
Do I need to add buttermilk?
Yes, for this recipe adding buttermilk is a must. It’s what keeps grandma’s buttermilk cornbread super moist and delicious. If you omit the buttermilk, the cornbread will be dry and fall apart.
If you want to make your own buttermilk, you can combine one cup of milk with one tablespoon of lemon juice or vinegar. Allow it to rest for at least 10 minutes, then carry on with the directions.
- 1/2 cup brown sugar
- 2 large eggs
- 8 tablespoons melted butter
- 1 cup buttermilk
- 1 cup flour
- 1 cup cornmeal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Dash of pepper
- Preheat oven to 375 degrees and prepare muffin tin with cooking spray or muffin liners.
- Combine the brown sugar, eggs, melted butter, and buttermilk in a medium-sized bowl.
- Add the flour, cornmeal, salt, pepper, and baking soda. Gently stir and be careful not to overmix.
- Use a large cookie scoop to add cornbread batter into 9 muffins.
- Bake at 375 Degrees for 18-22 minutes.
- Serve with honey, butter, and devour!
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